Pierogies with Lemon Dill Sauce

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Pierogies with Lemon Dill Sauce

Ingredients:

16 fresh or frozen Pierogies
3 tablespoons butter
1/2 small red onion, halved and sliced
8 ounces button mushrooms, sliced
1 lemon, zested and juiced
1/2 cup plain yogurt
2 tablespoons fresh chopped dill weed
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

Boil the pierogies in salted water for 4-5 minutes until done, or according to directions if using packaged pierogies.

If making your own...CLICK HERE FOR RECIPE

To make the sauce, sauté the onions and mushrooms in the butter until the onions are softened and the mushrooms have begun to brown slightly. Remove from heat until the Pierogies are done cooking.

Combine the zest and 2 tablespoons of the lemon juice, yogurt and dill in a bowl and incorporate.

When the pierogies are cooked add them to the pan of onion and mushroom. Add the dilled yogurt sauce to the pan and heat slowly for a few minutes to coat the Pierogies with sauce. Do not boil. Adjust seasoning and serve.

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